Our Chefs’ Programme is a 2 year live-in theoretical and practical training course for aspiring chefs.  


Applicants are required to live-in at Hands of Compassion.  There is a 3 month probation period, after which the applicant is registered with Intec College for the Professional Chef and Catering course (correspondence).  

Minimum level of education required is Gr 10.

Trainee chefs work at the HOC kitchens.  They are provided with full uniforms, and receive a monthly stipend which increases as they progress with their studies.  Practical training is done at various hotels in the area such as Glenburn Lodge, The Hertford Hotel and Broadacres Super Spar.

Some of our chefs have been employed at top hotels in Johannesburg such as the Hilton Hotel (Sandton), the Palazzo Hotel (Monte Casino) and the Fairway Hotel and Spa (Randpark Ridge Golf Club).  Others have worked at the Broadacres SuperSpar, catering companies, restaurants and various resorts and lodges in and around Gauteng.

Please ensure that you send this application form to housekeeper@hocsa.org
Let each one of you look out not only for his own interests, but also for the interests of others. (Philippians 2:4)

Stories from our people

My name is Mpumelelo Yende I started my chef career studies at HOC. I did my Diploma in small business catering at Intec College for two years while doing my practical as trainee at HOC. After leaving HOC I worked for a while then continued with my studies. I studied at Centre of culinary excellence and international hotel School for a diploma in culinary arts a City nd guilt accreditation.  I went overseas to work at Ritz-Carlton Hotel for a year.  I returned to South Africa and worked for several establishments including one of the best Johannesburg restaurant at hype Park social kitchen and Bar.  I am currently working on starting my own business. 

I would love to thank HOC for the opportunity they gave me on helping to shaping my career as a chef.

I joined hoc 2012 was fresh from high school didnt know anything about cooking, graduated 2013 december . 

I got my first job 2014 February at Monti Casino as a cook then i got a better offer at FNB Bank city as chef de partie , i worked for 3years then i had great opportunity to go work in USA, Texas with one of the great chef who worked for TIGER WOODS, i came back 2018 and i go worked in a cruise ship. Now im back in south Africa doing functions with Markers.